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The Best Chocolate Cheesecake Mousse Recipe

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★★★★★

4.8 from 116 reviews

This Best Chocolate Cheesecake Mousse is a decadent dessert combining a rich Oreo crust with a smooth and creamy chocolate cheesecake filling, topped with a luscious chocolate ganache. Perfectly baked in a water bath for a silky texture, this cheesecake is ideal for special occasions or whenever you crave an indulgent treat.

Ingredients

Scale

Crust

  • 40 Oreo Thins
  • 5 tbsp melted butter

Cheesecake

  • 2 lbs cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • 7 oz sour cream
  • 1 tbsp vanilla extract
  • 4 eggs
  • 4 ounces semi-sweet chocolate, melted and cooled
  • 4 ounces milk chocolate, melted and cooled

Ganache Topping

  • 3/4 cup heavy cream
  • 3 oz dark chocolate, chopped
  • 3 oz milk chocolate, chopped

Instructions

  1. Prepare the crust: Crush the Oreo Thins finely and mix them thoroughly with the melted butter. Press this mixture tightly into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.
  2. Preheat oven and prep pan: Preheat your oven to 325°F (163°C). Wrap the springform pan with foil twice to prevent water from leaking during the water bath. Place a parchment circle in the bottom of the pan.
  3. Make the cheesecake batter: Beat the cream cheese until smooth and creamy with no lumps. Add sugar and beat further until well combined. Then add salt, vanilla extract, and sour cream; continue beating until incorporated.
  4. Add eggs: Incorporate the eggs one at a time, beating after each addition until fully combined. Scrape down the sides between additions to ensure an even mixture.
  5. Add melted chocolate: Mix the cooled, melted semi-sweet and milk chocolates into the batter until evenly incorporated. Scrape the bowl one last time.
  6. Assemble and remove air bubbles: Pour the cheesecake batter over the crust in the pan. Lift and gently drop the pan a few times to release any trapped air bubbles in the filling.
  7. Prepare water bath and bake: Place a roasting pan or 9×13 cake pan on the bottom rack of the oven and fill it about three-quarters full with boiling water. Place the cheesecake pan on a rack above the water bath and bake for 1 hour without opening the oven.
  8. Check doneness: After 1 hour, the outer edges should be firm and the center should jiggle like Jell-O. If not, bake an additional 15 minutes but no longer.
  9. Cool in oven: Turn the oven off and slightly open the door. Let the cheesecake cool inside for 30 minutes to prevent cracking and allow it to settle.
  10. Cool completely: Remove from oven and let cool on counter or wire rack for about 1 hour.
  11. Loosen edges and refrigerate: Run a knife around the edges to loosen the sides, preventing cracks. Remove the foil, place a paper towel on top to absorb moisture, cover again with foil, and refrigerate for at least 6 hours or overnight to fully set.
  12. Prepare ganache topping: Bring heavy cream to a boil, then pour over chopped dark and milk chocolate. Cover with plastic wrap and let sit for 5 minutes; stir until smooth and glossy. Set aside.
  13. Unmold cheesecake and add ganache: Remove sides of the springform pan, loosen parchment, and transfer the cheesecake to a serving plate. Pour ganache over the top and refrigerate for 10 minutes to set the ganache.
  14. Slice and serve: For neat slices, dip a knife in boiling water, dry it, and slice the cheesecake, wiping the knife clean and reheating in boiling water between cuts. Serve chilled and enjoy!

Notes

  • Make sure all ingredients for the cheesecake are at room temperature to ensure a smooth batter.
  • Wrapping the springform pan with foil twice prevents water leakage during the water bath baking, which is crucial for even cooking.
  • The water bath baking method helps achieve a creamy, crack-free cheesecake texture.
  • Do not open the oven during baking to avoid temperature fluctuations that can cause cracking.
  • Allow the cheesecake to chill thoroughly for at least 6 hours or overnight for proper setting and best texture.
  • Heating the knife between slices ensures clean, smooth cuts without damaging the cheesecake.
  • Use high-quality chocolates for the best flavor in both the batter and ganache.

Keywords: Chocolate Cheesecake, Cheesecake Mousse, Chocolate Ganache, Oreo Crust, Cream Cheese Dessert, Water Bath Baking

Find it online: https://zarameals.com/the-best-chocolate-cheesecake-mousse-recipe/